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Roasted Poblano Beef Stew

  • 45 min
  • 1.5 hours

Ingredients

  • 5 poblano peppers
  • 1 boneless beef chuck roast (2-3 lbs), cut into 1 in cubes
  • 2 T olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 carton (32 oz.) beef broth
  • 2 medium tomatoes, chopped
  • 0.5 c minced fresh cilantro
  • 1 T chili powder
  • 1 t salt
  • 1 t ground cumin
  • 0.5 t pepper
  • 2 large potatoes, peeled and cut into 1 in cubes

Directions

  1. Broil poblano peppers 4 in from heat until skins blister, about 5 minutes. With tongs, rotate peppers quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl and cover for 20 minutes.
  2. Peel off and discard charred skins. Remove stems and seeds. Coarsely chop.
  3. In a Dutch oven brown beef in batches, remove and keep warm. In the same pan, sauté onion until tender. Add garlic; cook 1 minute longer.
  4. Gradually add broth; stir in tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil; reduce heat; cover and simmer 1.5 hours or until the beef is tender. Add potatoes and cook 10-15 minutes more, until potatoes are done.

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